Sukke is a classic Konkani dish where some vegetable or sea food is cooked in spicy coconut paste. Mushroom or almbe sukke is one such dish which I prepared after a very long time. As I have mentioned before, the artificially grown mushrooms are no comparison to the wild mushrooms that we get in my hometown . The grated ginger gives an amazing aroma to the dish. Make it as spicy as you can handle....
Ingredients: 2 cups onions 1 tbl spn corn flour 3 tbl spns besan 1/2 tea spn chilli powder A pinch asafoetida 4-5 coriander leaves Oil For deep frying Salt Method: Cut the onions length wise. Add finely chopped coriander leaves and other ingredients. Mix using just a little water. Deep fry in oil. Serve hot. Serves : 2 Preparation time : 10min Carrot is supposed to be very good for eyes....
Banana chips are a very popular snack. We grow many varieties of bananas in our garden. Some of these are consumed ripe and some are mainly used for cooking (also called plantains). As my children liked them, I used to prepare them on large scale and store them in big tin containers. They loved to eat hot chips just out of oil. While my son and husband loved the spicy ones, my daughter liked plain chips....
This is my aayi’s special bhaji . She serves this with Puri . It is one of the most delicious potato dishes I have ever tasted. My taste buds scream with pain when I eat the sagu given with puris in Bangalore. Just try this and you will know what I mean ;). Aayi makes this for breakfast. When I was a kid, I used to wake up to the amazing aroma of this bhaji on Sundays....
I learnt this recipe from some book. Everybody makes fun of me when I say we can make potato dosa . But if you try this once, you will never forget the taste!!!. This dosa is a bit hard to take out from pan. So my initial trials were all big disasters. But this dosa was so tasty that I wanted to master this. So after trying it many times, I could make them perfect....
In North Kanara, people grow pumpkins in their gardens. So the leaves & stem of pumpkin is also used for this dish. This is one of the dishes, that was must in all temple meals( devla javan ). I am a great fan of this dish from my childhood. Pumpkin-Peas Masala(Dudde randayi) Ingredients 1 cup pumpkin pieces 1 cup dried peas soaked overnight or black eyed beans or toor dal(cooked) 1/2 tea spn jaggery optional 3/4 cup fresh/frozen coconut 1/2 tea spn tamarind extract or 2 kokum pieces 4-5 red chillies 4-5 Teppal Sichuan pepper or Jummana Kayi Salt Instructions Grind coconut, jaggery(optional) and red chillies(If tamarind is used, grind it with this masala)....
We make a variety of coconut based sasam (a chutney like dish with mustard) or bharth (a chutney like dish with cooked/smoked vegetables). This dish is called as ghosale (ridge gourd) sasam by some and bharth by some. So I thought of mentioning both names. A quick and very delicious dish. This is usually served with spicy papads. Some people like to eat it as side dish – by dipping the papad in this chutney and eat....
This is inspired by the sambar rice that is served in some of the restaurants in South India. But this is my no means the recipe used by restaurants. I wanted to actually make a sambar and rice, but then thought of making a one pot dish. Instead of toor dal which is normally used for sambars, I used masoor dal. Unlike the version available in restaurants, which is kind of semi-solid, I made it more like a pulav....
Ambe (mangoes) must be one of the most loved fruit during summer in India. Konkanis make many different dishes with it. One such dish which has a distinct Konkani stamp on it is Ambe humaNe or ambe upkari . There are many varieties of mangoes grown at our native which are not known to other parts of India. Most of these types are local ( ganvti ). Usually these mangoes are very sweet and have lot of pulp....
Today my parents started from here back to India, and once again we feel our house is empty. To give them a nice send off, I made this moist fruit gateau . I had made this for the first time about a year ago and had liked the taste. But now that I have a bit knowledge about cake decorating, I was making cakes with butter cream icing. My parents are not very familiar with cakes....
Here I am posting sidedishes prepared with 3 kind of beans. I clubbed them because all the three have the same procedure. But they have very different tastes because of the different kind of beans used. These are very tasty and can be mastered easily (recommended for newbies). Most of my Kannada friends didn’t know this kind of sidedish. They usually fried beans instead of cooking them. I loved this procedure because, it retains the aroma of beans and gave a distinguishing taste to the sidedish....
Few months back when my parents were here, my friend had invited us for dinner. She is one of the few Konkani friends I have here in KS and we always have a great time when we meet. Our kids love to play with each other while we talk about everything under the sun. She made a delicious spread for us and there was one dish – this black chana hara masala, (which is what I have named it by the way) that my aayi particularly liked a lot....
As most of you know, coconut is the main ingredient in Konkani food. In India, our coconut supply came from my hometown. My pappa and aayi used to make sure we got a fresh batch everytime they visited us or we visited them. We never had to buy it. When we moved to USA, that was one of the things I missed. We got adjusted to frozen coconut here after a while....
I find myself making one pot meals very frequently these days. It is mainly to adapt to the busy schedule. These meals are easy to make and also help use up my pantry items. I made this simple delicious rice last week. I had some left over dal from previous day. So I thought it would be a great combination. I used red bellpepper (red capsicum) which is milder compared to green ones....
I have been preparing very simple dishes for last couple of months. Occasionally I make something new, but it is almost impossible to click pictures these days. If at all I manage to click some, I don’t get time to post. Anyway, today I was determined to post something. So here it goes. This recipe is from my friend Subhashini. She is like a walking encyclopedia. Every time we go to their home, I come back with a full tummy, few recipes of the dishes she served that day and lots of information about various things....
Ingredients: 4 eggs (boiled) 2/3 cup fresh/frozen coconut 1/2 cup onion 1/2 cup tomato 1 tea spn fennel seeds ( badishepi ) 4-5 red chilies 1 tea spn coriander seeds 4-5 cloves 1 inch piece cinnamon 3-4 strands coriander leaves Salt Oil Method: Heat oil. Add cloves, cinnamon, coriander seeds, fennel seeds, red chillies, 1/4 cup onion pieces. Fry till onion turns to red. Add 1/4 cup tomato pieces and coconut....
Feed A Hungry Child is a non-profit organization formed by V.K.N of My Dhaba . feedahungrychild.org is a not-for-profit charitable organization formed in a collaborative effort of the like-minded people from all around the world. It aims to replace the empty plates of the underprivileged children and replace them with ones of food. While FAHC addresses the holistic needs of each children it supports, it believes illiteracy, malnutrition, and other concerns can only be addressed when hunger is appeased....
In last few days, the number of Konkani visitors to my blog as well as Konkani recipe requests have significantly increased. So I have realized that, I am moving away from the basic idea of my blog. So now on, for few days, I am going to blog about very specific Konkani recipes. We prepare two specific type of fish curries. One is called Kande Ambat (Onion curry) and other is Teppla ambat (Curry using teppal )....
Daali thoy is the most basic and most loved dish in Konkan cuisine. So it was the first recipe I posted on this blog. Konkanis just cannot live without this simple daal . When I posted this first recipe, I thought there is only one way of making this dish. But within few days I was very clear that the daali thoy I know is what we follow in North Kanara ....
Over the weekend, we had invited some of our friends for lunch. I also wanted to take some food to a friend. I had to decide what to make for lunch very quickly. While searching for recipes, I found this recipe, which I had copied down from aayi’s notebook. I gave it a try and loved the taste of it. I served it dry, but this can also be served as a gravy by adding some water and thinning the sauce down....
